cream of chicken baked chicken recipe

Written ByJenny Smyth Posted on
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The Best cream of chicken baked chicken recipe

I’m so excited to share with you one of my family’s favorite recipes – Cream of Chicken Baked Chicken. This dish is a staple in our household, and I’m sure it will become one in yours too. The combination of tender chicken, creamy sauce, and the simplicity of the recipe make it a perfect fit for any occasion.

Whether you’re looking for a quick weeknight dinner or a special meal for the holidays, this recipe delivers every time. As a busy mom, I appreciate how easy this recipe is to prepare. Simply mix together some chicken, cream of chicken soup, and a few other ingredients, and you’re ready to go.

The best part is that it’s hard to mess up – even my kids can help with the prep work! And let me tell you, they love being involved in the kitchen. But what really sets this recipe apart is the flavor.

The cream of chicken soup gives it a rich, velvety texture that’s just amazing. And the best part is that it’s so versatile – you can serve it with mashed potatoes, roasted vegetables, or even over rice. The possibilities are endless!

In terms of health benefits, I love that this recipe is relatively low-carb and can be made with lean protein sources like chicken breast. Of course, you can always adjust the ingredients to suit your family’s needs and preferences. I’ve served this dish at countless family gatherings and potlucks, and it always gets rave reviews.

My kids ask for it all the time, and I’m happy to oblige because it’s just that good.

Cream of Chicken Baked Chicken

Cream of Chicken Baked Chicken

4.8 from 1718 votes

This creamy baked chicken dish uses condensed cream of chicken soup to create a rich, savory sauce that keeps the meat moist and tender. It is a simple, one-pan meal perfect for busy weeknights, requiring minimal prep and delivering comforting flavors.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 1.5 lbs)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

For the Sauce

1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1/4 cup chicken broth
1/2 teaspoon dried thyme

For Topping (optional)

1/2 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter

👨‍🍳Directions

1Preheat the oven to 375°F.
2Arrange the chicken breasts in a single layer in a 9×13 inch baking dish and season both sides evenly with salt, black pepper, and garlic powder.
3In a mixing bowl, whisk together the condensed cream of chicken soup, sour cream, chicken broth, and dried thyme until smooth.
4Pour the mixture over the chicken, spreading it to coat each piece completely.
5If using the topping, combine the crushed crackers with melted butter in a small bowl and sprinkle evenly over the sauce-covered chicken.
6Bake uncovered for 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbly around the edges.
7Remove the dish from the oven and let it rest for 5 minutes before serving.
8The sauce will thicken slightly as it cools, creating a creamy coating on the chicken.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 820mg🌾Total Carbs: 14g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 38g

📝Notes

For a lighter version, use low-fat cream of chicken soup and Greek yogurt instead of sour cream. The cracker topping adds a pleasant crunch, but you can omit it to reduce calories.

Watch Video Of How Cream of Chicken Baked Chicken Works

This Cream of Chicken Baked Chicken recipe is truly a staple in our household – we love serving it at family gatherings and enjoying it as a quick weeknight dinner.

One of my favorite things about this recipe is how versatile it is – whether you’re looking for a low-carb option or want something hearty and comforting, this dish fits the bill every time.

When reheating leftovers or serving at a gathering, consider pairing with some crusty bread or over mashed potatoes for added flavor and texture.

❓ Frequently Asked Questions About Cream of Chicken Baked Chicken

Q: What type of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe. If you prefer a leaner protein source, breasts are the way to go. If you want something more juicy and flavorful, go with thighs.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the ingredients up to 24 hours in advance and store them in the refrigerator until ready to bake. Just make sure to let the mixture come to room temperature before baking.

Q: What if I don’t have cream of chicken soup on hand?

A: You can substitute other soups like cream of mushroom or onion if you prefer. Just keep in mind that the flavor will be slightly different.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can cook this recipe in a slow cooker on low for 6-8 hours or high for 3-4 hours. Just be sure to check on it periodically to ensure the chicken doesn’t overcook.

Q: How do I store leftovers?

A: Store leftover Cream of Chicken Baked Chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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